Crunchy Winter Salad with Balsamic Honey Mustard Dressing

For the salad:

2 c. arugula

2 celery sticks (approx. 1 c.) thinly sliced on the diagonal

4 radishes (approx. ½ c.) thinly sliced

1 apple, cored and thinly sliced

¼ c. gouda, grated

½ c. toasted walnuts, roughly chopped

For the dressing:

3 T. Greensboro Olive Traders Greek Koroneiki EVO

1 T. Greensboro Olive Traders 25 Star White Balsamic Vinegar

1 T. honey Dijon mustard

Pinch of salt and pepper

In a small bowl, whisk together the dressing ingredients until well combined.  In a large bowl, combine the salad ingredients and drizzle the desired amount of dressing on top. Toss to combine. Serve immediately.